Asian Mushroom Soup Diabetic Friendly Recipes

DIABETIC CREAMY MUSHROOM SOUP

Steps:

• Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4 to 5 minutes or until soft; stirring frequently.
• Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
• In a small bowl, mix the milk and flour until smooth; gradually add to the soup, stirring constantly. Stir in the browning and seasoning sauce and simmer for 5 more minutes or until thickened.

ONION, LEEK AND MUSHROOM SOUP (DIABETIC FRIENDLY)

Steps:

• In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
• Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper.
• In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

ASIAN MUSHROOM SOUP

Steps:

• Cover shiitake in a bowl with 1 cup hot water. Let stand for 20 minutes.
• Add the soaking water to a saucepan with 6 cups water, 1 spring onion, ginger, star anise, mirin and tamari.
• Bring to the boil slowly and add the carrots and sliced shiitake (stems removed).
• Cook gently for 10-15 minutes.
• Add bok choy and cook a further 2 minutes.
• Remove ginger and star anise.
• Place into serving bowls and add 1 tsp chopped coriander and 1 tsp chopped shallots. Serve.

ASIAN MUSHROOM SOUP

Steps:

• In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
• Cover; Bring to a boil; simmer until mushrooms are soft, about 5 minutes.
• Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.

CREAM OF MUSHROOM SOUP FOR DIABETICS

Steps:

• 1. Heat a large saucepan over high heat. When the pot is hot, spray it with cooking spray. Add the mushrooms, onion and garlic. Saute until the mushrooms have released most of their liquid and are starting to become tender, about 5 minutes.
• 2. Season the mushrooms with salt and pepper to taste. Add the chicken broth and evaporated skim milk. Cover, and bring the soup to a boil. Reduce heat and simmer until the mushrooms are completely tender, about 8 minutes.
• 3. Working in two batches, puree the soup in a blender until smooth. Return the soup to the pot to reheat. Season with salt and pepper to taste, and serve.
• 4. Calories: 85g Total Fat: .3g Cholesterol: 1mg Sodium: 72mg Carbohydrates: 8.9g Dietary Fiber: 1.1g Sugars: 5.9g

ASIAN MUSHROOM SOUP

Steps:

• Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
• Heat over medium heat and bring to a simmer.
• Add the remaining ingredients except the snow peas, scallions and sesame oil.
• Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
• Add the scallions to the pot, remove from heat and ladle into serving bowls.
• Drizzle a bit of sesame oil over the top of each serving.